Kids, does, bucks—60 goats in all— are part of Jim and Gayle’s Tanner’s large extended family. Owners and operators of Tennessee’s only licensed Grade A goat dairy, Jim and Gayle produce goat cheese daily by hand on their 300-acre Bonnie Blue Farm in Waynesboro, Tennessee. Located about three hours east of Memphis, their farm is a great example of sustainable agriculture—almost everything the Tanners eat is grown or produced on their land.Shoppers at the Memphis Farmers Market are the fortunate recipients of Bonnie Blue Farm cheese. On alternating Saturdays during market season, Jim brings feta, gouda, cheddar, chèvre logs, feta marinated in olive oil and herbs or just plain chèvre (French for goat)—all made from their goat milk.
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